Ingredients
Equipment
Baking Sheet
rice cooker
Cooking Instructions
- Preheat oven to 400°F (200°C).
- Brush the eggplant and cauliflower with olive oil and arrange them on a baking sheet.
- Roast for 20-25 minutes until lightly browned and tender.
- Heat a large pot over medium heat and lightly sauté the sliced onion until softened.
- Layer the roasted eggplant and cauliflower over the onions.
- Sprinkle with cumin, cinnamon, turmeric, allspice, salt, and black pepper.
- Spread the rinsed rice evenly over the vegetables.
- Carefully pour in the vegetable broth without disturbing the layers.
- Cover and simmer over low heat for 30–35 minutes until the rice is tender and the liquid is absorbed.
- Let the pot rest for 10 minutes, then carefully invert it onto a large serving platter. Garnish with toasted pine nuts and fresh parsley before serving.
Nutrition
Notes
• Rinse the rice thoroughly to keep the grains light and fluffy.
• Roasting the vegetables first enhances their flavor and helps maintain their texture.
• Let the Maqluba rest before inverting so it holds its shape.
• Serve with plain yogurt, cucumber salad, or a fresh Arabic salad.
• Roasting the vegetables first enhances their flavor and helps maintain their texture.
• Let the Maqluba rest before inverting so it holds its shape.
• Serve with plain yogurt, cucumber salad, or a fresh Arabic salad.